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Ingredients
•
225g lobster tail, 2 tails
•
3 tbs butter, melted
•
1 tsp salt
•
1 tsp black pepper
•
1 tsp garlic powder
Method
1. Using a clean pair of scissors or
kitchen shears, cut along the middle
of the top of the shell towards the fins
of the tail, making sure to cut in a
straight line. Do not cut through the
end of the tail.
2. Using a spoon, separate the meat
from the two sides of the shell, then
lift the meat up and out from inside
the shell.
3. Press the two sides of the shell
together, then lay the meat over the
seam where the two shells meet.
4. If you are having difficulty opening
the shell, flip the tail over and make
cuts along the carapace where the
legs meet the bottom part tail. This
will help break the rigid structure of
the shell and allow it to be more
flexible.
Baked Lobster Tails
Cooking time: 12-20m – Temperature: 230°C
11.
•
1 tsp paprika
•
1 tsp fresh parsley, chopped
•
1 tsp lemon juice
•
2 wedges lemon (to serve), broccoli
(cooked, to serve)
5. While cutting through the shell, you
may have also cut into the meat,
which is allowed.
6. Make a shallow cut through the
middle of the lobster meat so that
you can peel down the thin layer of
meat over the sides. This gives the
lobster tail its signature look.
7. Preheat oven to 230°C.
8. In a small bowl, combine the butter,
salt, pepper, garlic powder, paprika,
lemon juice, and parsley, then brush
the mixture evenly over the lobster
meat.
9. Place the tails onto a baking sheet,
then bake for approximately 12-15
minutes, until the lobster is fully
cooked but not rubbery.
10. Serve with a side of broccoli and a
lemon wedge.
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